1 c. cornmeal
1 c. flour
3 tsp. baking powder
2 tsp. sugar
1 tsp. salt
2 tbsp. vegetable oil
2 eggs (slightly beaten)
1/2 c. milk
2 jalapeno peppers (minced or fine chopped)
1 can cream style corn

Preheat oven to 425 degrees. Grease a 12 inch iron skillet with shortening.

Sift dry ingredients together in a bowl. Put skillet in oven until shortening is melted and skillet is very warm.

Into the dry ingredients, stir in eggs, oil, milk, peppers and corn until thoroughly combined. Remove skillet from oven, add batter. Bake 20 minutes or until golden brown. Remove from oven and let set for 15 minutes before cutting.